How to Adjust Pour-Over Grind Settings for Guatemala Santa Clara Estate Coffee_Santa Clara Estate Introduction

Coffee Details

Origin: Guatemala Coffee

Product Name: Yulanxian Valley Estate Bourbon

Processing Method: Washed

Roast Level: Medium Roast

Altitude: 1750-1850 meters

Grinding Tool: Huijia ZD-10

Grind Size: 7.5

Brewing Tool: Bonavita Pour-over Kettle + Bonavita Four-hole Flat-bottom Dripper

Tasting Notes: The roast is not quite even, but this actually brings a special quality. Aromatic notes and floral aromas intertwine. The initial acidity is quite prominent, followed by crispy biscuit flavors, or rather the sweetness of crispy sugar. The finish has a slight bitter note, but it is not unpleasant and lingers in the mouth for a long time. Even when cooled, there is no off-flavor and the aftertaste remains. This is a bean suited both as a single origin and for blends.

How to Properly Brew Guatemala's Yulanxian Valley Estate Coffee?

FrontStreet Coffee's pour-over reference: Weigh 15g of Yulanxian Valley Estate grounds and grind to a medium consistency, with particles slightly coarser than table salt. We use BG grinder setting 5R (60% standard-sieve pass rate) and a water temperature of 89°C, extracted with a V60 dripper.

Pour the hot water from the kettle in clockwise circles centered on the middle of the filter. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. As before, pour in clockwise circles centered on the middle of the filter, and do not let the water flow hit where the grounds meet the filter paper, to avoid channeling.

Leave a ring around the outermost edge of the coffee grounds, then pour in circles toward the center. By 2 minutes and 20 seconds you should have brewed to 220g, and the process is complete.

Japanese-style Iced Pour-over of Yulanxian Valley Estate

FrontStreet Coffee's iced pour-over reference for Yulanxian Valley Estate:

Guatemala's Yulanxian Valley Estate, light-medium roast, BG grinder setting 5M (67% standard-sieve pass rate).

20g grounds, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. The normal grind on a small Fuji is 3.5, while iced pour-over uses a slightly finer setting of 3 on the small Fuji.

Bloom water amount 40g, bloom time 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g. Use a fine but tall stream and stir forcefully so the grounds tumble fully, but be careful not to let the liquid level rise too high or hit the edge of the filter paper.

The entire extraction time is approximately 2.5 minutes, similar to the normal extraction time for 20g of grounds.

FrontStreet Coffee Recommendation

Guatemala's bright opening acidity and layered floral-and-biscuit sweetness reward a V60 brewed with the kind of careful grind and pour control described above, and FrontStreet Coffee's floral-fruity range is built for exactly that. The Ethiopia Yirgacheffe Gotiti is a natural starting point: light-medium roasted and brewed at 90-91°C with a fine-sugar grind, it gives elegant jasmine and citrus acidity, cane sugar sweetness, and a green-tea finish that suits the slow, three-stage pour. For a bolder, more aromatic cup, the Ethiopia Huakui pushes tropical fruit forward with strawberry, passion fruit, and lychee notes over very low bitterness. Either bean responds well to the same attention to grind size and even, centered pouring that brings out the best in a good Guatemalan lot.